RECIPE OF THE MONTH
AUGUST 2004

Traditional Clam Bake

Traditional Native American Feast

When the Pilgrims landed in Massachusetts they found the Native Americans cooking the local long neck clams using a time honored method – steaming them over hot stones covered with fresh seaweed. The newcomers soon adopted the tradition adding a variety of ingredients like sausage and lobster to create what we refer to today as a traditional New England Clam Bake.

If you’ve never taken part in one of these seaside feasts you’ll have the opportunity on September 12 when the Lambertville Fire Department will be holding their “5 Alarm Firehouse Concert & Community Clambake”. The event will take place under tents on York Street and doors open at 4pm. There will be two seatings – one at 4:30pm & one at 6:30pm and music will continue throughout the day. Chefs for the day will include Rick Buscavage, Andrew Abruzzese of the Pineville Tavern, and Jim Hamilton of Hamilton’s Grill Room. Tickets are $35 for adults and $10 for kids. For information call 609-397-6876.

Clambake

2 lbs well rinsed seaweed or corn husks soaked in cold water for 1 hour and drained
3 celery stalks, coarsely chopped
12-18 small red potatoes
salt and ground pepper to taste
1 chicken about 3.5 lbs cut into 6 serving pieces
1.25 lbs kielbasa or similar smoked sausage, cut into 6 equal pieces
6 small yellow onions
6 small lobsters, scrubbed clean
6 ears of corn, shucked
4 dozen soft shell clams such as steamers or razor clams
2 dozen mussels, debearded and well scrubbed
1 cup of unsalted butter
2 lemons cut into wedges

Line the bottom of a very large stockpot with the seaweed or corn husks. And the celery and cold water to cover (approx. 6 cups). Bring to a boil over medium high heat. Add the potatoes and reduce the heat to medium, season with salt and pepper, and cook for 15 minutes.

Meanwhile cut 6 pieces of cheesecloth each 16” x 36”. Divide the chicken and sausage evenly among the cheesecloth pieces and warp well. Place the onions and then the chicken-sausage packets on top f the potatoes, season with salt and pepper, cover and cook for 15 minutes. Add the lobster and corn, again season with salt and pepper, cover and cook for 8 minutes. Place the clams and mussels in the pot, discarding any that do not close to the touch and cover. Cook until the shells open, about 10 minutes.

Uncover and discard any clams or mussels that did not open. Ladle the clams and mussels into large bowls and spoon over some of the cooking liquid from the pot. Serve as a first course. Serve the potatoes, onions, chicken, sausage, lobster and corn on large individual plates as the main course. Accompany with the melted butter and lemon wedges.

Serves 6